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1
Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray.
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2
Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans.
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3
Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.
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4
Tint the vanilla frosting with orange food coloring.
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5
Trim the flat sides of the Bundt cakes and the top of the round cake to make level.
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6
Turn 1 Bundt cake upside down; spread with frosting.
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7
Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.
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8
Lightly dust a sheet of wax paper with cornstarch.
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9
Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 18 inch thick.
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10
Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.
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11
Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward.
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12
Refrigerate the cake 30 minutes.
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13
Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks.
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14
Score around the cutouts with a paring knife, then remove the toothpicks and paper.
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15
Trace the scored lines with the knife, cutting through the fondant and slightly into the cake.
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16
Pry out the pieces with the tip of the knife.
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17
Cut a 1-inch-deep circle out of the top of the cake.
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18
Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.
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19
Twist the 2 strings of licorice together and insert into the top of the cake to make a handle.
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20
Fill the top of the cake with snack-size candy.
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21
Photograph by Kat Teutsch
